Studies On The Producing Technology Of Starch Sugar From Wheat Starch

Wheat starch，which were produced in lab，was used to produce maltosesyrup and the technologcial conditiongs of liquefaction， saccharification wasstudied．The components and properties between wheat starch and corn starch withlow dextrose eauivalent are investigated and discussed in this dissertation．The technology of co－liqufation by hydrochloric acid and mediumtemperature α－amylase was studiea.By single－factor tests and orthogonalexperiment，we got the optimum condition:slurry concentration30%(w/w)，the dosageof12mL5%hydrochloric acid，acidification time18min， the temperature100℃，the dosage of2mL0.0143g/100mL of medium temperature α－amylase， the enzymeliquefaction time35min，the5.4of pH value， the temperature60℃， then test theliquefied fluid DE value8.12%and the viscosity7.5Pa.s． This situation not onlyprovides a theoretical basis for the industrial production of maltose syrupmanufacture， but also lays a foundation for saccharification．The optimistic parameters of the saccharifying in the key technology ofproducing wheat starch were determined using response surface methodology(RSM)．It was established by contrast analysis of single factors．The DE value andmaltose contents were measured as indexes to determine the saccharifying conditionof wheat starch which was enzymolysised by β－Amylase and fungal－－Amylase．The research showed that the main technical conditions were as follows：the ture DE value of whear starch saccharifying near to the anticipant DE value was103.32%，when the holding time was37.30h， the dosage of10mL0.133g/100mLβ－Amylase，and the dosage of9.5mL0.4g/100mL fungal－－Amylase．Underthe above situations， the content of maltose was62.1%according to Highperformance liquid chromatography (HPLC)．The differences of components and properties between wheat starch maltosesyrup and corn starch maltose syrup prepared in lab by different methods werestudied．The influences of the speed of fliter，the chang of gesture and the content ofmaltose were studied too.As far as the viscosity，the speed of fliter and the content ofmaltose were improved，maltose made from wheat starch exceled those from cornstarch.．...